Light Egg Salad Cucumber Boats

• Vegetarian
• Gluten free

• Produce

  • 1 (12-inch english cucumber
  • 1 Celery stalk
  • 2 tbsp Flat-leaf parsley

• Refrigerated

  • 4 Eggs, hard

• Condiments

  • 2 tsp Dijon mustard

• Baking & Spices

  • 1 Pinch Cayenne pepper
  • 1/4 tsp Pepper, ground
  • 1/8 tsp Salt

• Dairy

  • 1/4 cup Greek yogurt, plain nonfat

Found on cookincanuck.com

Description

Ingredients

• 4 hard-boiled eggs, peeled
• ¼ cup plain nonfat Greek yogurt
• 1 celery stalk, diced
• 2 tbsp minced flat-leaf parsley
• 2 tsp Dijon mustard
• ¼ tsp ground pepper
• ⅛ tsp salt
• 1 (12-inch) English cucumber
• Pinch of cayenne pepper (optional)

Directions

• In a medium bowl, smash the hard-boiled eggs with the back of a fork. Stir in the yogurt, celery, parsley, Dijon mustard, pepper and salt.
• Cut the cucumber in half crosswise, then cut each piece in half lengthwise. With a small spoon or measuring spoon, scoop out and discard the seeds.
• Divide the egg mixture evenly between the four cucumber boats.
• Sprinkle with cayenne, if desired. Serve.

Nutrition